Riptide,your first picture looks like our camp when we go Interstate after Samba Deer as we do a lot of Camp Oven Cooking.
We do our whole Pigs on a Rotary Device we call a Spit,All it is is a larger version of The Hooded Barbecue with a Rotisserie.
I Find The best Pigs are The Wild ones which I get out of The Wheat Paddocks,Goat is also good as well as any of The other Deer Species.
We also make Damper which is a type of Bread & is Delicious with our Golden Syrup & your Maple Syrup as well as Scones & Pancakes.
There are heaps of Books over here with Recipes for Bush Cooking.

We all have to have Tomato,Barbecue Chili,Soy & especially Worchestershire Sauces.

Ard,a mate has a similiar setup which we have taken with us,the main thing we found is we had to add some beef fat to The Snags(our Slang for Sausages) made from Deer Meat as they are pretty lean.
Brian.

Riptide,your first picture looks like our camp when we go Interstate after Samba Deer as we do a lot of Camp Oven Cooking.
We do our whole Pigs on a Rotary Device we call a Spit,All it is is a larger version of The Hooded Barbecue with a Rotisserie.
.

Most often pigs are "spit roasted" here in the USA too
You can even rent an enclosed rotisserie barbecue trailer if you don't already have one .
IMO, cooking a butterflied pig over a pit is quicker and easier, even if it's not as dramatic.
I got the basic idea here3 Guys from Miami roast a pig! How we build hog roasters.

My pictures are from our "camp". There's no power, no running water, and the road in is rough at best. The concrete blocks were salvaged from an old foundation on the property
Easy is a good thing.